What to do
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Combine the egg, almond extract, and beet puree in a medium bowl, and whisk until smooth.
- Add the cubed butter to the flour mixture. Using your hands, gently rub the butter into the flour until pea-sized pieces form.
- Make a well in the center with the flour and pour in the beet mixture.
- Stir with a wooden spoon until the dough just barely comes together.
- Form the dough into one mound and pinch together or smooth out any cracks around the edges.
- Turn the dough out onto a well-floured counter top and using your hands, fold in the sliced fruit being careful not to overwork the dough.
- Shape the dough into one large disk and cut into 6 wedges.
- Transfer the wedges to the prepared baking sheet, leaving 2 inches of space between them.
- Bake for 20 to 25 minutes until they are firm on the edges and lightly brown.
- While the scones are cooling, make the orange glaze: In a small bowl, whisk together the confectioners sugar, almond extract, orange zest and juice, and heavy cream until smooth.
- Drizzle the glaze over the cooled scones and serve.
* These are best enjoyed within the first day of being baked.
What you’ll Need
Scones
3 cups all-purpose flour
½ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
¼ tsp almond extract
2/3 cup beet puree, processed in a blender from 1 package of Love Beets organic cooked beets
½ cup cold butter, cut into pieces
1 cup strawberries, stemmed and sliced
¾ cup rhubarb stalks, thinly sliced into ½ inch pieces
Orange Glaze
1 cup confectioner’s sugar
¼ tsp almond extract
Zest from 1 orange
2 tbsp fresh orange juice
2 tbsp heavy cream or milk